Limoncello is a liqueur made with few and simple ingredients: lemon peels, alcohol, water, and sugar. Traditionally, it is prepared with lemons of the Femminiello Sorrentino variety, also known as Sorrento Oval Lemon IGP, a variety characterized by a particularly fragrant peel rich in essential oils.
The peel is infused in 95° alcohol for several days, allowing the oils to be released. Subsequently, the infused alcohol is mixed with a sugar and water syrup, thus obtaining the sweet and fragrant limoncello we know.
Besides drinking it as a digestif after lunch, limoncello can be used in cooking to flavor desserts, ice creams, and other recipes. For example, I add it to pastiera but also to the dough of Carnival chiacchiere and struffoli to add a citrus touch.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 40 Days
- Preparation time: 10 Minutes
- Portions: 10 People
- Cooking methods: Other, Boiling
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 4 lemons (organic)
- 500 ml pure alcohol (at 95°)
- 2 cups water
- 1.75 cups sugar
Preparation
To prepare the limoncello, wash the lemons thoroughly with lukewarm water, gently scrubbing to remove any impurities. Dry them with a clean cloth, and using a peeler or a sharp knife, finely cut the lemon peel, avoiding the white part which is bitter.
Take a glass jar with an airtight seal, place the lemon peels inside, and then add the alcohol to the jar, ensuring all peels are submerged.
Seal the jar tightly and let it rest in a cool, dark place for 30 days.
After the infusion period, prepare the sugar syrup. Place a pot on the stove with the water and add the sugar. Stir until the sugar is completely dissolved without bringing it to a boil.
Let the sugar syrup cool completely at room temperature. Add the syrup to the jar with the peels and alcohol, seal it tightly, and store in a cool, dark place for another abundant month.
After about forty days, filter the limoncello using a strainer and pour the liqueur into bottles, discarding the peels and placing them in the freezer.
With its unique taste and unmistakable aroma, serve chilled limoncello as a digestif after lunch or dinner, or pour it on good fruit ice cream.
Tips
Use organic or untreated lemons, preferably of the “Sfusato Amalfitano” or “Femminello di Sorrento” variety, which have a thick and very aromatic peel.
95% alcohol is essential to better extract the essential oils from the peels. If you prefer a lighter drink, you can reduce the alcohol and increase the amount of water and sugar.
The infusion container should preferably be glass and well-sealed to prevent alcohol evaporation and peel oxidation.
If you prefer a less sweet liqueur, then reduce the amount of sugar to 400 g. The result will be fresher and more citrusy, but slightly less balanced.
If you prefer a less sweet liqueur, then reduce the amount of sugar to 400 g. The result will be fresher and more citrusy, but slightly less balanced.
Variants
For creamy limoncello, add 500 ml of whole milk and 500 ml of fresh cream to the sweetened syrup (replacing the water). Mix everything together with the filtered alcohol. Let it rest in the fridge for at least 2 weeks.
For spiced limoncello, add a pinch of cinnamon or fresh ginger during syrup preparation. The spices add an interesting note to the traditional flavor.
Storage
Limoncello should be stored in the fridge or freezer. It can last up to a year if stored properly but tends to lose freshness and aroma after 6 months.
Limoncello should be stored in the fridge or freezer. It can last up to a year if stored properly but tends to lose freshness and aroma after 6 months.
Limoncello should be stored in the fridge or freezer. It can last up to a year if stored properly but tends to lose freshness and aroma after 6 months.
